British Beef and Ale Pie
Indulge in the ultimate comfort food with this classic British Beef and Ale Pie, a hearty and flavor-packed dish that's perfect for cozy evenings. Tender chunks of beef chuck are slow-cooked to perfection in a rich, dark ale-infused gravy, alongside a medley of onions, carrots, celery, and aromatic herbs like thyme and bay leaves. Encased in a buttery, flaky shortcrust pastry, this pie is baked to golden perfection and brushed with an egg wash for an irresistible finish. With its savory filling and traditional pub-style charm, this dish pairs beautifully with creamy mashed potatoes and seasonal vegetables. Great for Sunday dinners or special gatherings, this British Beef and Ale Pie is quintessential comfort food that marries timeless flavors with homely goodness.
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Recipe Information
Ingredients
- 750 grams Beef chuck (cut into 1-inch cubes)
- 2 tablespoons Olive oil
- 1 large Onion (chopped)
- 2 medium Carrots (diced)
- 2 stalks Celery stalks (chopped)
- 3 cloves Garlic cloves (minced)
- 2 tablespoons Plain flour
- 500 milliliters Dark ale or stout
- 300 milliliters Beef stock
- 1 tablespoon Tomato paste
- 2 teaspoons Fresh thyme
- 2 leaves Bay leaves
- 1 teaspoon Salt
- 1 teaspoon Freshly ground black pepper
- 500 grams Shortcrust pastry (ready-made or homemade)
- 1 large Egg (beaten, for glazing)
Instructions
Preheat your oven to 180°C (350°F).
Heat 1 tablespoon of olive oil in a large, heavy-bottomed pot over medium-high heat. Season the beef cubes with salt and pepper, then brown them in batches. Remove the beef and set aside.
Add the remaining tablespoon of olive oil to the pot. Sauté the onion, carrots, and celery for about 5 minutes, until softened.
Stir in the garlic and cook for another minute. Sprinkle the flour over the vegetables and mix well, cooking for another 2 minutes to form a roux.
Slowly pour in the ale, stirring constantly to avoid lumps. Add the beef stock, tomato paste, thyme, bay leaves, and the browned beef back into the pot.
Bring the mixture to a gentle simmer, cover, and cook for about 1.5 hours, stirring occasionally, until the beef is tender and the sauce has thickened.
After cooking, remove the thyme sprigs and bay leaves. Check the seasoning and adjust with additional salt and pepper if needed. Allow the filling to cool completely.
On a lightly floured surface, roll out the shortcrust pastry to about 5mm thickness. Line a pie dish with half of the pastry, trimming any excess.
Spoon the cooled beef and ale filling into the pie dish. Roll out the remaining pastry and place it over the top, sealing the edges by crimping them together. Use a knife to trim the edges neatly.
Cut a small steam vent in the center of the pie and brush the top with beaten egg for a glossy finish.
Bake in the preheated oven for 35-40 minutes, or until the pastry is golden and crisp.
Allow the pie to rest for 5-10 minutes before serving. Serve warm with mashed potatoes, seasonal vegetables, or mushy peas.
Nutrition Facts
Calories |
1297 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.6 g | 105% | |
| Saturated Fat | 36.7 g | 183% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 290 mg | 97% | |
| Sodium | 1344 mg | 58% | |
| Total Carbohydrate | 93.0 g | 34% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 8.2 g | ||
| Protein | 48.7 g | 97% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 111 mg | 9% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 970 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
